Ingredients with Measurements:
- 200g of dried egg noodles
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, sliced
- 2 red chilies, sliced
- 1/2 cup of sliced bamboo shoots
- 1/2 cup of sliced carrots
- 1/2 cup of sliced cabbage
- 1/2 cup of sliced Bambangan fruit
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of tomato sauce
- Salt and pepper to taste
- Fried shallots for garnish
Special equipment needed:
- Wok or large frying pan
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large frying pan over medium-high heat.
3. Add the minced garlic, sliced onion, and sliced red chilies. Stir-fry for 1-2 minutes until fragrant.
4. Add the sliced bamboo shoots, sliced carrots, sliced cabbage, and sliced Bambangan fruit. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
5. Add the cooked egg noodles to the wok and stir-fry for 1-2 minutes until well combined.
6. Add the soy sauce, oyster sauce, tomato sauce, salt, and pepper to the wok. Stir-fry for another 1-2 minutes until the noodles are evenly coated with the sauce.
7. Serve the Bambangan Mee Goreng hot, garnished with fried shallots.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat per serving: 8g
Carbohydrates per serving: 38g
Protein per serving: 6g
Substitutions for ingredients:
- Dried egg noodles can be substituted with fresh egg noodles or rice noodles.
- Bambangan fruit can be substituted with mango or papaya.
Variations:
- Add sliced chicken, beef, or shrimp for a protein boost.
- Add more vegetables such as bell peppers or snow peas.
- Add a beaten egg to the wok and stir-fry until scrambled for an egg noodle variation.
Tips and tricks:
- Use a high smoke point oil such as vegetable oil or peanut oil for stir-frying.
- Slice the vegetables thinly and evenly for even cooking.
- Adjust the amount of chili according to your spice preference.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Bambangan Mee Goreng in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Bambangan Mee Goreng in a large bowl or on a platter, garnished with fried shallots.
Garnishes:
Fried shallots
Pairings:
Serve the Bambangan Mee Goreng with a side of steamed rice or a refreshing salad.
Suggested side dishes:
Steamed rice or a refreshing salad.
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok.
- If the noodles are too wet, cook for a few more minutes until the excess liquid evaporates.
Food safety advice:
- Make sure to cook the noodles and vegetables thoroughly before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Bambangan fruit is a tropical fruit native to Borneo, Malaysia. It is commonly used in traditional Malay cuisine, especially in Sabah, where it is known as the "king of fruits".
Flavor profiles:
The Bambangan fruit has a unique flavor that is sweet, tangy, and slightly sour. It pairs well with savory dishes and adds a refreshing touch to the Bambangan Mee Goreng.
Serving suggestions:
Serve the Bambangan Mee Goreng hot as a main dish for lunch or dinner.
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Region: Malaysian